Tomato Soup Pappa al Pomodoro

A rustic thick soup from Tuscany with a minimum of ingredients. However, this does not prevent him from overstepping not only the borders of the region, but the whole of Italy. Of course, we do not sing the Viva La Pappa col Pomodoro song dedicated to him, but we also cook and eat with great pleasure.

Ingredients

• 200 g tomatoes in their own juice
• 50 g olive oil
• 80 g stale bread
• 20 g basil plus leaves for garnish
• 1 clove of garlic
• 3 g chili peppers
• 50 g red onion
• 100 ml of drinking water
• 10g Extra Virgin Olive Oil for serving
• salt, freshly ground black pepper

Directions

1. In olive oil, fry finely chopped onions, garlic and chili (without seeds or with them, if desired), 3-4 minutes. Add finely chopped basil (stems and leaves) and tomatoes, simmer over medium heat, 6-8 minutes.
2. Add bread, water and cook for another 30 minutes over low heat, stirring occasionally.
3. Transfer to a plate. Season with salt and pepper, drizzle with extra virgin olive oil and garnish with basil leaves